Almond Flour Thumbprint Cookies

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.

I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything. 

Almond flour thumbprint cookies on a polka dot plate. Some have raspberry jam and some have orange marmalade.

As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.

No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise! 

The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love. 

Ingredients for almond flour thumbprint cookies in a mixing bowl.

Mixed dough for almond flour thumbprint cookies in mixing bowl.

Thumbprint Cookie Ingredients & Substitutions

Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.

  • Almond Flour – I recommend using Bob’s Red Mill Almond Flour because it is blanched and has a super fine ground. Perfect for cookies! I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
  • organic butter, ghee or vegan butter – I used ghee, but any of these options work, just make sure your butter is soft and if you want the cookies to be vegan, be sure to use vegan butter.
  • maple syrup – maple syrup adds moisture and gives these cookies the perfect amount of sweetness. I assume honey would work as a sub, but I haven’t tried it. If you’re looking for a low sugar or keto option, you can try using a no sugar option like monk fruit maple or erythritol, but I haven’t tested these options. 
  • vanilla extract
  • salt
  • jam – I used store-bought raspberry jam and orange marmalade, but any type of jam will work for this recipe, even chia jam.

Almond flour thumbprint cookies with a bite out of one. Some have raspberry jam and some have orange marmalade.

Why Almond Flour?

These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.

Almond flour thumbprint cookies on a polka dot plate. Some have raspberry jam and some have orange marmalade.

I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours! 

I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.

Almond flour thumbprint cookies on a cooling rack. Some have raspberry jam and some have orange marmalade.

How to Make Thumbprint Cookies

Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!

Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.

Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.

Almond flour thumbprint cookie with raspberry jam in a woman's hand.

How to Store These Cookies

After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.

Watch how to make thumbprint cookies on my stories. 

More Holiday Cookies:

More Almond Flour Recipes to Try:

If you make these almond flour thumbprint cookies be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

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Almond flour thumbprint cookies on a cooling rack. Some have raspberry jam and some have orange marmalade.

Almond Flour Thumbprint Cookies


  • Author: Eating Bird Food
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They’re festive and perfect for the holidays.


Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons ghee, softened butter or vegan butter (I used Earth Balance)
  • 3 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 Tablespoons jam (homemade or store-bought)

Instructions

  1. Preheat oven to 350°F.
  2. Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
  3. Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
  4. Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
  5. Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
  6. Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
  7. To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 102
  • Sugar: 6g
  • Sodium: 73mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: almond flour thumbprint cookies

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Recipe rating

    74 comments
    1. Diana S
      April 11, 2021 AT 9:34 pm

      Ever since we started making our own almond milk I’ve been making my own almond flour with our leftover almond pulp. This recipe is so easy and delicious! Works great even with my date infused almond flour! I can whip up a batch in no time! Thanks for sharing this great recipe.

      1. Brittany Mullins
        April 12, 2021 AT 12:24 pm

        So glad this recipe was a hit, Diana! Thanks for making these cookies and coming back to leave a review. It means the world to me.

    2. Clover
      February 21, 2021 AT 11:12 pm

      I’m not used to such easy recipes leading to such scrumptious results! Was looking for a recipe to use this huge bag of almond flour I have from Costco on…these cookies were perfect. Definitely going to make these again and again, especially when the time comes to invite people over for tea in the future. Thank you for this recipe 🙂

    3. Madeline
      February 5, 2021 AT 3:47 pm

      The first time I made these cookies, I think I took the words “softened butter” too seriously. The mixture was much too wet and greasy and the cookies spread everywhere. The second time, I softened the butter less, and it was better. I think next time I do it, I will avoid the microwave entirely. If this happens to you, don’t be afraid to just add more flour. The cookies are delicious when they turn out.

      1. Brittany Mullins
        February 6, 2021 AT 6:49 pm

        Oh no!! Sorry that happened, Madeline. I’m glad you still enjoyed them. Thanks for the review. I appreciate it!

    4. Yami
      February 3, 2021 AT 11:34 am

      OMG I love these cookies so much. I will be making them for a valentines potluck as well. Can’t wait for people reactions.

      1. Brittany Mullins
        February 4, 2021 AT 1:57 am

        Yay!! So glad you love these cookies!! Thanks for coming back to leave a review. I so appreciate it. 🙂

    5. Lauren Davis
      January 23, 2021 AT 8:11 pm

      These seriously remind me of my grandma’s jam bars which have an ungodly amount of butter in them! Love that this recipe doesn’t make a ton so you aren’t going through a ton of your ingredients but it could also be easily doubled. So so so delicious.. and not like a “healthy” delicious, if you know what I mean!

      1. Brittany Mullins
        January 24, 2021 AT 8:21 pm

        Woo!! So glad you loved these cookies, Lauren. Thanks for the review, I so appreciate it!

    6. Veronica Orta
      January 23, 2021 AT 7:38 pm

      Best cookie I ever ate! My family agrees. Thank you for such a wonderful recipe. I’ll be making these again and again.

      1. Brittany Mullins
        January 24, 2021 AT 8:22 pm

        Ahh yay, that makes me so happy to hear!! I’m glad these cookies were a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂

    7. Veronica
      January 19, 2021 AT 11:00 pm

      Awesome thanks for the recipe, my kids loved them!

      1. Brittany Mullins
        January 20, 2021 AT 12:00 pm

        I’m so glad this recipe was a hit! Thanks for the review, I appreciate it!

    8. Shabnam
      January 14, 2021 AT 2:51 am

      This was an easy and wonderful sweets to make. I must say I wasn’t able to get dough to be as smooth as yours but nonetheless I managed.I’ll make this again. Not sure if I can post my pic but they looked good 😉

      1. Brittany Mullins
        January 14, 2021 AT 10:36 pm

        So glad you enjoyed these cookies!! Thanks for coming back to leave a review. I so appreciate it!

    9. Alma
      January 10, 2021 AT 5:16 pm

      Made this recipe today and I loved the tastw of the cookies. Specially when it’s husband approved. Thank you for making alternative ways to have a treat!

      1. Brittany Mullins
        January 10, 2021 AT 11:44 pm

        Woo!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    10. Sarah
      December 25, 2020 AT 9:51 pm

      Hi there! Happy holidays to you! We made these thumbprint almond cookies today and I have to say they tasted amazing!! We did find that they spread out a lot, but perhaps this was because we melted both the ghee and used honey instead of maple syrup. Do you have any suggestions to decrease the spread a bit? Other than this I may put less than 3 table spoons of honey as I found them a little too sweet. But what great cookies to make when you’re short on time! Thanks for the recipe 🙂

      1. Brittany Mullins
        December 29, 2020 AT 2:36 am

        I would imagine it’s because you melted the ghee. It should be softened ghee or butter, not melted. Keep me posted if you end up trying these again and how they turn out!

    11. Mikaela
      December 23, 2020 AT 8:11 pm

      Quick, Easy, and super Delish!!!! Such an awesome recipe. My only change was some almond extract bc it’s my thang! Thank you!!!

      1. Brittany Mullins
        December 29, 2020 AT 2:44 am

        Ahh, this makes me so happy to hear! So glad you loved these cookies. Thanks for the review, Mikaela.

    12. Candice
      December 22, 2020 AT 10:47 pm

      These are SO delicious! They work up so fast too. Everyone in the family loves them and I now have to make a double batch. These have been added to the Christmas lineup going forward. Thank you!

      1. Brittany Mullins
        December 23, 2020 AT 3:46 pm

        So glad you loved these cookies, Candice. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    13. Danielle Guzman
      December 22, 2020 AT 5:56 pm

      Absolutely DELICIOUS! I doubled the recipe because I knew I’d love them 🙂 You’ve redefined the art of cookie making with wholesome ingredients. I’ve made traditional jam thumbprints every Christmas for years — and this recipe is so much better. Thank you for another wonderful cookie recipe, I’ll be making these regularly!

      1. Brittany Mullins
        December 22, 2020 AT 6:31 pm

        Ahh you’re too sweet. I’m so glad you loved these cookies!! Thanks for making them and for the review. As always, I so appreciate it! <3

    14. Prisha
      December 21, 2020 AT 6:20 pm

      I just made these with chocolate chips and a marshmallow in the center and they were sooo good!

      1. Brittany Mullins
        December 22, 2020 AT 6:39 pm

        That combo sounds so yummy!! I’m glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!

    15. Marina
      December 21, 2020 AT 1:54 am

      So easy to make and so delicious!! Ive now made them twice now in three days and doubled the recipe the second time. My husband says they’re the best cookies I’ve made. I didn’t have jam, so put a few dark chocolate chips in the middle. Had ghee, so that’s what I used and love the flavor in the cookies.

      1. Brittany Mullins
        December 22, 2020 AT 6:42 pm

        Ahh yay!! That makes me so happy to hear. I’m so glad these cookies are a hit! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    16. Nathalie
      December 20, 2020 AT 10:18 pm

      I am so blown away by this recipe—these cookies are DELICIOUS and so easy to make. I actually like them better than traditional thumbprint cookies, which is shocking! The cookie was perfectly chewy and set up so nicely, and the almond flour gave it a really nice flavor. Thanks for an amazing recipe, Brittany!

      1. Brittany Mullins
        December 20, 2020 AT 11:28 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad you loved these cookies. Thanks so much for making them and for coming back to leave a review. I so appreciate it. 🙂

    17. S
      December 20, 2020 AT 4:09 pm

      These are absolutely delicious and very easy to make. I did not have vegan butter so I used 3 tablespoons of melted coconut oil, which caused the cookies to spread. They are now thin & flat. Next time I would use less melted coconut oil. I also substituted almond extract for the vanilla extract because I wanted a very pronounced almond flavor.

      1. Danielle
        December 24, 2020 AT 7:09 pm

        I also substituted coconut oil for butter, but I found the cookies to be perfectly moist! Almost like a very decadent and moist shortbread. 🙂

        1. Honey Bee
          January 3, 2021 AT 7:43 pm

          Can’t wait to make these! I’ll amp up the almond with almond extract. But, for the people that are having their cookies spread because of their choice of melted oil, if they refrigerate their dough for an hour, their cookies won’t spread.

          1. Brittany Mullins
            January 3, 2021 AT 7:59 pm

            Let me know how yours turn out!!

        2. Brittany Mullins
          December 29, 2020 AT 2:40 am

          Ahh, this makes me so happy to hear! Thanks for the review, Danielle.

      2. Brittany Mullins
        December 20, 2020 AT 11:37 pm

        I’m glad you enjoyed these cookies, Sandy! I haven’t tried these cookies with coconut oil, so sorry to hear that they spread. If you try them again with coconut oil instead of vegan butter maybe don’t use fully melted coconut oil and just softened?

    18. Samantha Shapiro
      December 19, 2020 AT 6:08 pm

      Easy peasy and absolutely delicious! We used apricot jam and they made for a delightful afternoon pick me up with some tea. Thank you!

      1. Brittany Mullins
        December 20, 2020 AT 11:43 pm

        Yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. It means the world to me. <3

    19. Jennifer B.
      December 18, 2020 AT 11:10 pm

      I made these today and filled half of the batch with strawberry jam & the rest with apricot preserves. They are gorgeous, delicious, & taste like they came from a bakery! My husband can’t stay away from them & there are only two cookies left. Thank you so much for another winner!

      1. Brittany Mullins
        December 19, 2020 AT 12:31 pm

        Woo! This makes me so happy to hear, Jennifer! The same thing happens when I make them! 🙂 Thank you so much for coming back to leave a comment and star rating. I really appreciate it!

    20. coco
      December 18, 2020 AT 11:03 pm

      best ever!!!! who ever wrote a bad review about this is high BEST COOKIES I’VE EVER MADE!!!!!!! for real. i did use real butter (probably made them taste extra special amazing) going to make more and then some more. and no im not high just very very HAPPY ABOUT THESE AMAZING COOKIES!

      1. Brittany Mullins
        December 19, 2020 AT 12:28 pm

        This comment made my morning. Thank you for the review and star rating, Coco. I’m so glad you enjoyed the cookies!

    21. Caitlin
      December 18, 2020 AT 10:22 am

      I tried this recipe two times The first time, the cookies spread out a lot, & were very soft & not able to pick up but the taste was good. I just made them again, this time I added about 2 1/2 more tablespoons of flour, let them cook for 12 minutes instead of 10 like the first time, and the same thing happened, but this time the jelly cooked off and they look burnt & crumbly at the same time.

      1. Brittany Mullins
        December 18, 2020 AT 5:33 pm

        Hey Caitlin – I’m so sorry to hear that. Did you change anything about the recipe as far the flour or butter you used? Did you use ghee, regular butter or vegan butter?

    22. Emma Darragh
      December 17, 2020 AT 1:49 pm

      These came out beautifully! First time making cookies with almond flour- and I’m a big fan! I also love that the sweetness is much mild than a traditionally cookie. Thank you for the recipe!

      1. Brittany Mullins
        December 17, 2020 AT 7:19 pm

        Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies too!

    23. Marie-Hélène
      December 16, 2020 AT 10:19 am

      Amazingly good!

      I used to make a gluten version of these cookies during my childhood and they remind me so much happy memories of Christmas🎄. I am happy that you shared a gluten free version so my husband can eat them too. Actually he loved them and I should have doubled it! I used regular butter and had to add a table spoon of gluten free flour. I also added a teaspoon baking soda just because the recipe I use to make had it in it. Thanks a lot!

      1. Brittany Mullins
        December 17, 2020 AT 7:26 pm

        Ahh yay, that makes me so happy to hear! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!

    24. Annie M.
      December 14, 2020 AT 5:26 pm

      Hi Brittany,
      I’m preparing to make these cookies along with some different ones since I just want a bunch of sweets on the table for our holiday dinner party of 8 close friends.
      Can you tell me how many cookies yields from this recipes? would I need to double the batch? and I plan to use guava paste instead of jams, hope is not a problem.
      Look forward to your reply.

      1. Brittany Mullins
        December 14, 2020 AT 11:38 pm

        Hey Annie, This recipe yields 12 cookies. 🙂

        1. Christina Arden
          December 17, 2020 AT 3:33 pm

          Want to make these to add to the holiday treats. What about coconut oil for the fat? Then it will be vegan.

          1. Brittany Mullins
            December 17, 2020 AT 7:12 pm

            Hey Christina – I haven’t tried these with coconut oil, but you can use vegan butter to make them vegan. Let me know how they turn out if you make them!

    25. Jodie Vanderheydt
      December 14, 2020 AT 8:01 am

      Making these tonight but don’t have almond flour, only almond meal on hand. Can in out the almond meal in the food processor to make it more like flour? Or should I just make the trip to the store?

      1. Brittany Mullins
        December 14, 2020 AT 11:53 pm

        Hey Jodie – I haven’t tried these cookies with almond meal, so I’m not sure how they’d turn out or if it’d make a difference. Let me know if you end up trying the almond meal and how the cookies turn out.

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